This incredible Berry Chantilly Cake features tender vanilla cake layers filled with fresh berries, a sweet jam glaze, and a luscious whipped mascarpone frosting. While many similar cakes can be dry, this version uses cake flour and a touch of oil to ensure a melt-in-your-mouth texture with a delicate crumb. The star of the show is the frosting: a stabilized whipped cream enhanced with cream cheese and mascarpone that tastes like a rich custard. It is the perfect dessert for summer gatherings or special occasions.
Ingredients
For the Vanilla Cake
- 3 ½ cups (420g) cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 tbsp vegetable oil
- 1 cup whole milk, room temperature to slightly warm
For the Berry Filling
- ½ cup (150g) berry jam (e.g., seedless raspberry)
- 2 tbsp water
- 4 oz fresh blueberries
- 4 oz fresh raspberries
- 8 oz fresh strawberries, hulled and sliced
- Zest and juice of 1 lemon
For the Mascarpone Frosting
- 8 oz cream cheese, room temperature
- 16 oz (two 8oz packages) mascarpone cheese, room temperature
- 3 cups (360g) powdered sugar
- 2 cups heavy whipping cream, cold
- 1 ½ tsp vanilla extract
Instructions
1. Prepare the Cake Batter Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans, lining the bottoms with parchment paper. In a large bowl, whisk together the cake flour, baking powder, and salt to ensure the leavening agents are evenly distributed. In a stand mixer fitted with a paddle attachment, cream the softened butter for one minute on medium speed, then add the granulated sugar and beat for 4 minutes until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition to prevent a “cottage cheese” texture, and mix in the vanilla extract. Turn the mixer to low and add one-third of the flour mixture, followed immediately by the vegetable oil. Add half of the milk, then another third of the flour, followed by the remaining milk, and finally the remaining flour. Mix until just combined to avoid overworking the batter, which can make the cake dense.
2. Bake the Layers Divide the batter evenly between the two prepared pans. To ensure flat layers without doming, you can wrap damp fabric cake strips around the outside of the pans. Bake for 40 to 45 minutes, or until the tops are golden and the edges pull away from the pan. Allow the cakes to cool completely before removing them from the pans.
3. Prepare the Fillings In a small bowl, combine the jam and water; warm in the microwave for 15 to 30 seconds until thinned and brushable. In a separate medium bowl, combine the blueberries, raspberries, and sliced strawberries. Toss the berries with the lemon zest and lemon juice to add brightness and flavor.
4. Make the Mascarpone Frosting In a mixer bowl, beat the room-temperature cream cheese and mascarpone on medium speed for about 30 seconds until combined. Add the powdered sugar a few spoonfuls at a time while mixing on low, then increase to medium and beat for another 30 seconds. Set this cheese mixture aside. In a separate large bowl (chilled if possible), whip the cold heavy cream and vanilla extract until you achieve stiff peaks. Gently fold the whipped cream into the mascarpone mixture by hand until smooth and combined.
5. Assemble the Cake Slice each cooled cake round in half horizontally to create four thin layers. Place the first layer cut-side up on your cake plate. Brush with about a third of the jam mixture, spread a layer of frosting, and scatter a third of the berry mixture on top. Repeat this process for the second and third layers. Place the final cake layer on top.
6. Decorate and Chill Apply a thin “crumb coat” of frosting over the entire cake to seal the surface. Use the remaining frosting to decorate; a petal design using a large round piping tip and an offset spatula creates an elegant finish. Top with any remaining fresh berries. Refrigerate the cake for at least 2 hours before slicing to allow the layers to set.
Chef’s Tips
- Temperature Matters: Ensure your butter, eggs, milk, cream cheese, and mascarpone are at room temperature to ensure a smooth batter and lump-free frosting. However, the heavy cream must be very cold to whip properly.
- Softening the Texture: While butter adds flavor, the addition of a small amount of vegetable oil ensures the cake stays soft even when refrigerated.
- Stabilizing the Frosting: If your frosting becomes too soft while mixing, refrigerate it for 5 to 15 minutes to firm it up before continuing.
- Cake Strips: Using wet fabric strips around your cake pans cools the exterior during baking, preventing the center from doming and creating perfectly flat layers for stacking.
